Kicked-Up Tuna Melt

by Cathy Pollak

tunamelt.jpgEvery Friday growing up I had a tuna sandwich in my lunch box.  The bread was usually soggy by the time lunch came around, caused by the use of too much mayonnaise and sweet pickle relish.  Friday was also the only day I was allowed to have a soda pop accompany my lunch.  It was usually RC Cola in the can, wrapped in tin foil to keep cold.  The RC Cola also kept my sandwich cool, a bonus as far as I was concerned.

While I still love tuna with mayo and pickle relish, I like the idea of capers, lemon and oregano taking the tuna to a different level.  Add the sliced tomato and provolone cheese blistered by the broiler....whoa, now that's a sandwich.

You must try this, it was quite a hit around here!

Serve warm.

Kicked-Up Tuna Melts
From Emeril Lagasse

4 cans (5 ounces each) solid white tuna packed in water, drained
1/3 cup mayonnaise, plus more for spreading
1/4 cup finely chopped red onion
4 teaspoons capers, drained
1 Tablespoon fresh lemon juice
1/2 teaspoon coarse salt
1 teaspoon ground pepper
1/4 teaspoon dried oregano leaves
6 slices crusty bread
10 thin slices tomato
6 slices provolone

In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper and oregano and stir thoroughly until combined.

Arrange bread on a baking sheet and spread a little mayonnaise on each slice.  Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice of cheese. 

Heat broiler, with rack in highest position.  Broil until cheese is golden brown and bubbling, 3 to 4 minutes.


Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon.  She is a food writer forDavis Life Magazine and blogs daily about wine, food and everydayliving.  She lives with her husbandand two sons.  You can visit her at

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